Flounder Creole

Spicy tomatoes and vegetables served with fish and instant rice.

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Serves 4

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8 ounces onion
2 cloves garlic
4 ounces red bell pepper
4 ounces green bell pepper
1/4 cup olive oil
1 cup canned diced tomatoes
1 dash pepper
4 flounder fillets
1/4 cup lemon juice
2 cups water
2 cups instant rice

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  1. Dice onion, garlic and bell peppers and sauté in olive oil over medium heat.
  2. Preheat oven to 375 degrees.
  3. Add tomatoes and pepper to onion, garlic and peppers and stir to mix.
  4. Layer half the tomato mixture in a baking dish.
  5. Place fish on top and sprinkle with lemon juice.
  6. Top with remaining tomato mixture.
  7. Cover and bake for 25 minutes.
  8. When fish has baked for 15 minutes, prepare rice. In a saucepan, heat water on high until boiling. Stir in rice, cover and turn heat to low. Rice is done when all the moisture has been absorbed (about 5 to 10 minutes).
  9. Top rice with baked fish and vegetables.
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